Baked Mixed Grain Pesto Bread Rolls Ups

Fancy a bread roll? Well I very often do, especially when they are gooey and filled with pesto! But I think there’s something even more lovely about baking them in a skillet so they meld together and you have to tear them apart released their delicious filling just a little bit.

The first time I made this recipe I used 100% spelt flour with a red pepper filling, however I felt that the result was a bit dense. So finally I’ve settled on 50% spelt, 50% organic white flour and I think it’s a great combination. But feel free to use your preferred flour (although I don’t think the result wouldn’t be as good with a gluten free flour on this occasion I’m afraid).

You can however use either my delicious red pepper dip to fill the rolls or my favourite spinach and basil pesto. Both are absolutely delicious!

The middle takes a little longer to bake than the outside so make sure you test the middle to see if it’s cooked.

These yummy pesto bread rolls can be eaten on their own or super food with soup or salad.

Info

 

  8-10 servings
  1 hr 15 minutes preparation time
  35 minutes cook time

Ingredients

To make the dough;

  • 200g spelt flour
  • 200g white organic flour
  • 1/4 tsp sea salt
  • 1 tsp quick yeast
  • 1 tsp sugar
  • 2 tbsp olive oil
  • 350ml luke warm water
  • Mix together – leave for a few minutes

For the pesto;

  • 3/4 cup walnuts
  • 1/4 cup toasted pinenuts or an additional 1/4 cup walnuts for a pinenut free version
  • 2 handfuls spinach
  • 1 handful basil
  • Juice 1/2 lemon
  • 1 tsp sea salt
  • 1 clove garlic
  • 3 tbsp nutritional yeast
  • 2 tbsp olive oil
  • 1/3- 1/2 cup water

Directions

To make the dough; 

  1. Add the flour and salt to a large bowl – mix well.
  2. Mix the yeast, sugar, olive oil with the luke warm water and leave for a minute or so.
  3. Create a hole in the middle of the flour and gradually add the liquid until you have a dough.
  4. Tip the dough onto a floured chopping board. Knead for a few minutes until the dough is springy.
  5. Transfer back to the bowl and cover with a damp cloth for about an hr. The dough should have doubled in size.
  6. Transfer back onto the floured chopping board and knead again to knock back.

To make the pesto;

  1. Add all the ingredients to your food processor or high speed blender and blitz until everything is combined to the texture you prefer. You may need to scrape the sides down a few times.

Red pepper dip 

To make the  bread rolls; 

  1. Heat your oven to Gas mark 4/180 c.
  2. Divide the dough into 16 – 20 pieces (depending how big your skillet or pan is) roll out into strips and flatten a little. I devided the dough into 2, then halved and halved again.
  3. Line a skillet pan with baking paper – mine was approx 25cm.
  4. Add approx 1 tbsp pesto or pepper dip per strip and spread over. Roll up and then start placing them around the outside of the skillet pan, just touching each other.
  5. Work inwards until all the rolls are nestled in the skillet.
  6. Bake for 30-35 minutes or until all the rolls are baked. Test the middle rolls with a skewer to make sure it’s baked.
  7. Allow to cool a little before tearing apart.

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Recipe Tags: bread pesto spelt vegan

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